If you want a salted rim, combine the sea salt and lime zest on a small plate. Rub the rim of your serving glass with a cut lime half, then dip the rim into the salt-zest mixture to coat. Set the glass aside.

Cocktail

Measure and add

In a cocktail shaker add 2 oz reposado tequila, 0.75 oz Cointreau, 0.5 oz Disaronno, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.5 oz agave syrup.

Add ice and shake

Fill the shaker with large ice cubes (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted. This chills and dilutes the drink to proper balance.

Strain

If serving straight up: double-strain the cocktail into the prepared chilled glass (coupe or Nick & Nora) to remove small ice shards. If serving on the rocks: fill the salted or regular serving glass with 3 pieces of fresh ice and strain the cocktail over the ice.

Garnish

Express the oils from an orange twist over the surface of the drink by holding the twist skin-side down and giving it a quick squeeze, then drop it into the glass alongside a lime wheel. Serve immediately.

Notes

Adjust sweetness: if you prefer a sweeter cocktail, increase agave to 0.75–1 oz. If you prefer brighter citrus, increase lime juice to 1 oz and reduce lemon accordingly. Use blanco tequila if you want a fresher, less oaky profile; reposado adds gentle vanilla/wood notes that pair nicely with Disaronno.